Thousands of people in the United States raise and breed rabbits for meat. Raising rabbits is simple and economical. Rabbits need appropriate food and a safe, clean and ventilated environment. They require little attenti...
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Common breeds of rabbits to be raised for meat are New Zealand Whites, American Chinchilla, Rex and Californian. There are more than a dozen breeds available to choose from, depending on the specific needs of the breeder...
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Unlike beef, pork or venison, rabbit meat does not have a special name, it is simply called, "rabbit meat." Despite it being a rarity on many North American menus, it is a very popular dish across different parts of the ...
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One method of cooking deer roast in a slow cooker requires first searing the roast in a skillet to seal in the meat's juices, then cooking it with vegetables, broth, wine and seasonings slowly to make the meat tender. De...
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Roast beef au jus is a dish that serves the meat along with its own juices. The term "au jus" is taken from French and translates to "with juices." The jus may be included as a sauce, or it may be given its own bowl for ...
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Methods for tenderizing steak include using natural acidic liquids such as lemon juice and vinegar, pounding the meat with a mechanical tool, and scoring meat with a sharp knife. Meat can also be tenderized chemically by...
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